Chocolate Blancmange Recipes

GRANDMA OAKLEY'S CHOCOLATE BLANCMANGE

Steps:

• Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes.
• Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens., about 1 minute more. Return saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally.
• Remove saucepan from heat and stir in vanilla extract. Cool in refrigerator about 3 hours to overnight before serving.

ENGLISH TRADITIONAL CHOCOLATE BLANCMANGE

Steps:

• Sieve the cornflour, nutmeg, cocoa powder, cinnamon and sugar into a bowl. Add about 2 tblsps of the milk to the bowl and mix using a whisk until you have a smooth paste.
• Heat the remaining milk in a saucepan until just beginning to boil. Remove from the heat and add to your paste mixture, stirring until well incorporated.
• Add your mixture back to the pan and continue to cook on a medium heat, stirring all the time, until the mixture is thick and glossy.
• Remove from the heat and cool slightly before pouring into your serving dishes.
• Leave to one side or in the fridge for about 2 hours to cool completely before serving.

CHOCOLATE BLANCMANGE

Steps:

• Combine sugar, cornstarch, salt and chocolate in a medium saucepan; gradually stir in milk.
• Cook over medium heat, stirring constantly, until chocolate melts and mixture is thickening; bring to a boil for 1 minute.
• Remove from heat, and stir in vanilla.
• Pour into a 3 cup jello mold; cover with plastic wrap and refrigerate until cold, about 3 hours.
• When ready to serve, run a knife around the top, dip mold quickly in and out of hot water, then invert on a serving plate.
• Garnish with whipped cream if desired.

CHOCOLATE BLANCMANGE

Steps:

• Finely chop Bittersweet Chocolate.
• Whisk together Cornstarch, Granulated Sugar & Cocoa Powder.
• In a medium saucepan combine Whole Milk, Cornstarch mix & Bittersweet Chocolate.
• Heat over medium, whisking gently & constantly until mixture comes to a boil.
• Whisk in vanilla.
• Pour into ramekins or bowl.
• Chill until set, at least 4 hours.

EASY AND DELICIOUS CHOCOLATE BLANCMANGE

Steps:

• Mix cornflour with little of the milk in a large bowl to form a smooth paste.
• Bring the remaining milk to the boil; add to the cornflour mixture, whisking constantly until mixed.
• Return the mixture to the saucepan and bring to the boil; continue cooking until the mixture thickens.
• Remove from heat; add in sugar and chocolate and stir until dissolved and everything is well mixed.
• Pour into mould (s) and leave to cool to room temperature.
• Chill for several hours before serving.